Receta Marvelous Chocolate Mousse Crepes
| Raciónes: 8 |
Ingredientes
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Direcciones
- MOUSSE: In medium saucepan, combine chocolate, lowfat milk and coffee granules. Cook and stir over low heat till chocolate melts. Remove from heat. Stir about half the mix into the egg yolks; return all to saucepan. Bring to gentle boil; cook and stir 2 min more.
- In a saucepan, combine the sugar and 1/4 c. water. Cook over high heat without stirring till a candy thermometer registers 234 degrees (soft ball stage).
- Meanwhile, beat egg whites to soft peaks. Slowly pour warm syrup into egg whites, beating constantly, till mix is stiff and shiny. Fold into chocolate mix. Cover and chill. Whip cream till soft peaks form. Gently fold whipped cream into cooled mousse. Refrigeratefor several hrs or possibly overnight before filling chocolate crepes.
- CREPES: In a food processor bowl, combine flour, lowfat milk, cocoa pwdr, yolks, Fra Angelico, sugar and 3/4 c. water; process till well combined. Pour in melted butter and process till mixed. Cover and chill 2 hrs before cooking, if you like. Heat a lightly greased 6-inch skillet. Remove from heat. Spoon in about 2 Tbsp. butter; lift and tilt skillet to spread batter. Return to heat and brown on one side only. Invert pan over paper towels; remove crepe. Repeat with remaining batter, greasing skillet occasionally. (To freeze, double wrap after crepes are cold. Defrost overnight before using. Makes about 24 crepes.
- HAZELNUT Warm FUDGE SAUCE: In a saucepan, cook 1 c. whipping cream, 1/2 c. unsalted butter and salt over medium heat till butter is melted and cream is barely boiling. Add in both sugars and stir till dissolved. Reduce heat and add in cocoa pwdr, whisking till smooth. Remove from heat. Add in toasted hazelnuts. Serve immediately or possibly cold and chill or possibly freeze. Makes 3 c..